Superveg

AUTHOR: Celia Brooks PUBLISHER: Murdoch Books RRP: $39.99

REVIEWER: Mary Ann Elliott

IN her ninth cookbook, chef and food writer Celia Brooks highlights 25 of her favourite vegetables which also happen to be the most health-enhancing.

Diets and fads come and go but one truth is indisputable: plants should make up the bulk of our diet to sustain a healthy life.

In her introduction Celia explains why she considers these miraculous vegetables are the elixir of life, and describes their powerful nutritional value in detail.

Chapters are divided into roots and bulbs like beetroot and carrot, or shoots and leaves, together with how they are best prepared and their ‘best mates’ such as blue cheese, butter beans or tahini dressing.

Serving portions, prep time and cook time are given for each delicious recipe as well as variations and options.

Unusual vegetables like celeriac, witlof and chard are featured.

Even the lowly cabbage, pumpkin, Brussels sprout and squash is given a new look and taste, combined with herbs, pesto and a flavoursome variety of sides and sauces.

First up, we tried Celia’s Greek-style zucchini slice; a really handy and delicious recipe.

Whether caramelised artichokes, onion, leek and potato soup, mushroom ceviche, baked spinach with herbs and cheese, or avocado, sweet corn and black bean tacos, you won’t be able to resist the accompanying mouth-watering full-colour plates that just leap off the page.